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45

It’s one of those days you gotta laugh a little. So it’s my Friday off, a day I’d been really looking forward to. So far, my hair appointment for today, which I’d scheduled 24 days ago after needing it for two months, got cancelled; I agreed to go to the bike trail with my parents after we’d already ridden our bikes around the neighborhood, only to get rained on once we got to the trail; and when I went out this afternoon to catch a brief bit of sun, some painful buggy thing got under my shirt and stung me twice ON THE BOOB, both times hard enough to draw blood. So right now, I am sitting in my room, trying not to make Mother Nature any angrier than she already is, with an ice pack wrapped in my crappy tank top and tucked under my bra, listening to this one Parliament song I really should have previewed before I sent it to my bass teacher saying, “I wanna learn this! I think I can do it!” And drinking my keemun.

So. This keemun. I don’t remember it being so smoky the last time I made it. It’s not a good smoke like my lapsang souchong, either. It’s burnt-rubber smoke, in the aroma as well as the flavor. I hope it’s not the influence of the yunnan noir from yesterday and today. There’s a dark fruity? taste that I think I got more of the first time around, but it’s only an undertone. I know there are different grades of keemun; I’m wondering if this is a lesser-grade one. I need to pour it into my clear bowl to look at the liquor, but the impression I’ve gotten is that it’s fairly light. Knocking the rating way down.

Preparation
Boiling 5 min, 30 sec

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Bio

Tea is my happy place. I drink tea when I’m at home, when I’m at work, when I’m waking up in the morning or winding down for the night or when I need a little boost in the afternoon. Tea is my official side hobby, and I couldn’t be happier that I’ve discovered such a vast world of flavors, aromas, varieties, and traditions – encapsulated by a beverage that I used to shrug at.

My taste in tea always seems to be changing!

Black teas are far and away my favorite. Great Chinese black teas are one of my weaknesses. I also like a lot of the Earl Grey relatives and I have an affinity for floral teas, especially rose-flavored ones.

I don’t drink green teas as often, but there are a few I quite enjoy.

Same with white teas.

I have some experience with oolongs, but not much. Most of the ones I’ve had taste the same to me, and I’m not huge on the roasty-green flavor. I kinda like the juicy-green ones, though.

I’m exploring pu erhs. I haven’t had many, but the ones I’ve tried have been really intriguing when done right, and it seems like the pu erh universe is a rich and complex one once you get past “IT TASTES LIKE FISH!”

I like rooibos, but I have to be in the mood for it. And it HAS to be in a sachet or a bag. Loose rooibos is more of a pain than it’s worth.

I go through different phases when I’m trying teas. Sometimes, I really want flavored stuff; sometimes I just want to try pu-erhs; sometimes I’m on a rose tea kick, etc. I enjoy building up my base of tea knowledge and even more the experience of finding a new and unexpected thing I love.

I have a tendency to ramble in my tasting notes. Sometimes it’s on topic. Much of the time it’s not. You have been warned.

As for me, I’m a semi-former trumpet player, current bass guitar learner, music store employee, program note writer, lyricist wannabe, casual makeup enthusiast, even more casual bicyclist, writing major in a past life, eternal designated driver, deadly punster, nerdy dork, incurable escapist, and lifelong introvert. Steepster is absolutely the most positive, kind, and intelligent online community I’ve ever found, and I love meeting fellow tea enthusiasts through here. I look forward to meeting you!

P.S. Any rare soul who recognizes the profile pic gets bonus points forever.

Location

One foot’s on the Holodeck. The other’s in Lancaster, Ohio.

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